Improving the effectiveness of nutritional information policies: assessment of unconscious pleasure mechanisms involved in food-choice decisions

Abstract

The rise in obesity in many countries has led to the emergence of nutritional information policies that aim to change people's diets. Changing an individual's diet is an ambitious goal, since numerous factors influence a person's food-choice decisions, many of which are made unconsciously. These frequently subconscious processes should not be underestimated in food-choice behavior, as they play a major role in food diet composition. In this review, research in cognitive experimental psychology and neuroscience provides the basis for a critical analysis of the role of pleasure in eating behaviors. An assessment of the main characteristics of nutritional policies is provided, followed by recent findings showing that food choices are guided primarily by automatic emotional processes. Neuroimaging and behavioral studies, which provide new insights into the relationships between emotions and food both in lean persons and in persons with eating disorders, are reported as well. Lastly, the argument is presented that future nutritional policies can be more effective if they associate healthy food with eating pleasure.

Role of Glyoxalase 1 (Glo1) and methylglyoxal (MG) in behavior: recent advances and mechanistic insights

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Wearable Sensors to Characterize the Autonomic Nervous System Correlates of Food-Like Odors Perception: A Pilot Study

“…Indeed, the olfactory modality is known to be both evolutionarily and functionally linked to food [1], with odors having a significant effect on both psychological and physiological parameters connected to eating behavior, including, for example, salivation and overfeeding [2][3][4]. Thanks to its unique pathway, olfaction is also closely linked to emotions [5], in turn pivotal in eating behaviors [6,7].…”

The association of mavenism and pleasure with food involvement in older adults

“…Pleasure is highly personal and includes; taste, satiety and enjoyment [68,69]. FI was stronger in meal preparers than those who do not routinely prepare meals and in individuals spending more time in meal preparation.…”